Traditional Japanese Noodles And Broth Recipe - Cooking Index
Traditional Japanese Noodles And Broth Recipe - Cooking Index
| 1 | Eden lotus root soba - or- 40% buckwheat, | |
| Yam or mugwort soba | ||
| 4 cups | 948ml | Water |
| 1 | Eden kombu | |
| 1/2 cup | 118ml | Eden bonito flakes - (optional) |
| 2 tablespoons | 30ml | Eden organic tamari |
| 2 tablespoons | 30ml | Eden mirin |
| 1 tablespoon | 15ml | Grated fresh ginger - (optional) |
| 2 | Green onions - thinly sliced |
Prepare pasta. Rinse and drain; set aside.
Prepare broth: Bring kombu and water to a boil. Remove pan from heat, add bonito flakes, cover and allow flakes to sink to the bottom. Remove kombu and discard flakes. (Reserve kombu to cook with other dishes.) Add tamari and mirin and lightly simmer for 1 minute. Squeeze in juice from the grated ginger. Place noodles in bowls and pour hot broth to cover. Top with green onions. Make it simple, garnished with EDEN Nori, or more complex by topping with vegetables, tofu or tempura! Variation: This can be served chilled also.
Prep Time: 10 minutes Cooking Time: 5 minutes Yield: 4-5 servings Copyright 1995 Eden Foods, Inc. <Electronic format courtesy of: Karen Mintzias>
Source:
Maggie Oster 's Herb Garden (1993:63)
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